Transcript GAP Training and Certification Program for Massachusetts

Pathogens Commonly
Associated with Fresh
Produce: How Can They Be
Controlled?
David Nyachuba, Ph.D.
Assistant Professor, Department of Nutrition, UMass–Amherst
Director of UMass Extension Food Safety Education Program
Good Agricultural Practices (GAPs) Food Safety Training
March 4, 2009
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Food Safety – Everyone Can Play
A Role
Growers
 Fresh produce handlers:

 packers
 distributors
Food processors, wholesalers,
distributors
 Retailers including food service
 Consumers

2
Hazards Occur:
Growing
 Harvesting
 Processing
 Storage
 Distribution
 Retailing
 Final Preparation

3
Definitions

Microorganism


Pathogen


Microorganisms are transferred from one food or surface
to another
Foodborne illness


When harmful microorganisms, chemicals or foreign
objects get into food, either naturally or by accident
Cross-contamination


An agent that is reasonably likely to cause illness or injury
in the absence of control
Contamination


Illness-causing microorganism
Hazard


Small, living organism
Illness carried or transmitted to people by food
Foodborne outbreak

Incident in which two or more people experience the same
illness after eating the same food
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Types of Food Safety Hazards
1.
Microbial Hazards
2.
Chemical Hazards
3.
Physical Hazards
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Foodborne Illness Statistics
cases: 76 million illnesses in the U.S.
each year
 hospitalizations: 325,000 per year
 deaths: 5,000 per year

6
Cost of Foodborne Illness

Cost: $10-83 billion
each year*
* FDA/CFSAN. 2004. Produce safety from production to consumption:2004 action plan to minimize
foodborne illness associated with fresh produce consumption.
http://www.cfsan.fda.gov/~dms/prodpla2.html
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Foodborne Illness Statistics
Food service:
 Homes:
 Plants:

61%
32%
7%
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Foodborne Illness: Symptoms










Upset stomach
Fever
Headache
Nausea
Vomiting
Diarrhea
Dehydration (sometimes severe)
Meningitis
Paralysis
Death
Infective dose varies and is thought to be dependent upon the
susceptibility of the individual
As few as 10 to 100 pathogenic cells can make you sick!
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Individuals More Susceptible to
Foodborne Illness





The very young –
infants and pre-school
age children
Older adults
Pregnant women
People taking certain
medicines e.g.
antibiotics and
immunosuppressants
Those with weakened
immune systems
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Relative Susceptibility to Listeriosis*
Condition
Relative susceptibility
Transplant
2584
Cancer-Blood
1364
AIDS
865
Dialysis
476
Cancer-Pulmonary
229
Cancer-GI/Liver
211
Cancer-Bladder/Prostate
112
Diabetes-non-insulin dep.
25
Diabetes-insulin dep.
30
Alcoholism
19
Over 65 years old
7.5
<65, no other condition
1
* Goulet & Marchetti, 1996
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Foodborne Illness Statistics
Microbial: 94% of foodborne illnesses
 Chemical:
4%
 Physical:
2%

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Microbial Hazards

Microbial Hazards:
 Bacteria
 Viruses
 Fungi
(yeasts, molds)
 Parasites

E. Coli Gram Stain,
CDC
Bacteria are the leading cause of
foodborne illness
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What Conditions Do Foodborne
Microorganisms Need To Grow?
FAT TOM*
Food
Acidity
Temperature
Time
Oxygen
Moisture
* NRAEF ServSafe Coursebook – Fourth Edition
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FAT TOM
F
Food
 Foodborne
microorganisms need nutrients
to grow. Specifically:
 carbohydrates
 proteins
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FAT TOM
A Acidity
 Foodborne
microorganisms grow
best in food that has a pH range of 4.6 to 7.5
(food with slightly acidic pH or neutral pH)
 pH of most products falls into this range
Acidic
0
Neutral
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Alkaline
14
pH 4.6
pH 7.5
pH of most food is 4.6 to 7.5
Bacteria grow best in food with pH values 4.6 to 7.5
Vinegar = 2.0
Baking Soda = 8.1
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FAT TOM
T
Temperature
– Foodborne
microorganisms
survive and grow
well at
temperatures
between 41˚F
and 135˚F*
135ºF (57ºC)
98.6ºF (37ºC)
Ideal for bacterial
growth
Temperature
Danger
Zone
(41 to 135ºF)
41ºF (5ºC)
* These temperatures based on current FDA Food Code/USDA
Guidance. State regulations may differ.
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FAT TOM
T
Time
 Foodborne
microorganisms need
sufficient time to grow
 Bacterial cells divide every 20 minutes
 Storing food in TDZ for 4 hours or more would
result in bacterial growth and multiplication to
dangerous levels
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Bacterial Multiplication
T
Time
Cells divide twofold
every 20 minutes
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FAT TOM
O Oxygen
 Some
foodborne microorganisms
require different levels of oxygen or no oxygen at
all to grow
 Aerobes: require oxygen to grow
• e.g. Salmonella, E.coli
 Facultative anaerobes: are able to grow either
with or without free oxygen
• e.g. Staphylococcus aureus
 Obligate anaerobes: can survive and grow
only when oxygen is absent
• e.g. Clostridium spp.
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FAT TOM
M


Moisture
Most foodborne
microorganisms
require moisture to
Water activity (aw) scale:
grow
The amount of
No growth
Growth
moisture available in
food for this growth is 0
0.85
1
called water
aw minima for growth of microorganisms:
activity (aw)
 Staphylococcus aureus 0.86
 Salmonella spp.
0.93
 Clostridium botulinum
0.93
 Clostridium perfringens 0.93
 Bacillus cereus
0.95
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FAT TOM

Several methods can be used to keep
microorganisms from growing:
 Add
lactic or citric acid to food to make it more
acidic*
 Temperature
Refrigerate or freeze food properly
 Cook food properly

 Time

Minimize time food spends
in the TDZ (41 to 135ºF)
 Use
vacuum packaging to remove oxygen*
 Add sugar, alcohol, or acid to lower food’s water
activity*
*Only food processors can use methods involving food
moisture reduction
acidification, modified atmosphere packaging, and
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Food Safety Management
Systems
Food Safety Management Systems
Grower
GAPs,
GHPs
Food
processor
Food service
HACCP,
GMPs,
SOPs,
SSOPs
Consumer
HACCP,
Active
Managerial
Control,
SOPs
 Eliminate
 Eliminate
hazards
hazards
 Eliminate
hazards
 Prevent
hazards
 Prevent
hazards
 Prevent
hazards
 Prevent
hazards
 Reduce
hazards
to safe
levels
 Reduce
hazards
to safe
levels
 Reduce
hazards
to safe
levels
 Reduce
hazards
to safe
levels
—
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Microbial Hazards

Microbial Hazards:
 Bacteria
 Viruses
 Fungi
(yeasts, molds)
 Parasites

E. Coli Gram Stain,
CDC
Bacteria are the leading cause of
foodborne illness
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Some Pathogens Concern in Fresh
Produce

Bacteria
spp.
 E. coli O157:H7
 Shigella spp.
 Bacillus cereus
 Clostridium
botulinum
 Listeria
monocytogenes
 Vibrio cholera

 Salmonella
Viruses
 Hepatitis
A virus
 Norwalk/Norwalk-like
virus

Parasites
 Cyclospora
spp.
 Cryptosporidium
spp.
 Giardia
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Where Microbial Pathogens Live
Common in soils…
Listeria
monocytogenes
Bacillus cereus
Clostridium
botulinum
Residents of human
and animal intestinal
tracts…
 Salmonella
 E.
species
coli O157:H7
 Shigella
species
 Viruses
and
parasites
National GAPs Program
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Sources of Pathogenic Microorganisms
on Fresh Produce







human and animal feces
contaminated water
unsanitary farm environment
unsanitary facilities
improperly treated animal manure or biosolid
wastes
poor worker hygiene and sanitation practices
during production, harvesting, sorting,
packing, and transport
cross-contamination during transport of fresh
produce from farm to market
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An ounce of prevention is
worth a pound of cure
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Good Agricultural Practices (GAPs)

GAPs are the basic environmental and operational
conditions that are necessary for the production of
safe, wholesome fruits and vegetables*

GAPs can enhance food safety and help prevent and
reduce the risk of foodborne illness
* Rangarajan, A., E.A. Bihn, R.B. Gravani, D.L. Scott, and M.P. Pritts. 2000. Food Safety Begins on the Farm: A Grower’s Guide. 29
Cornell Good Agricultural Practices Program. Ithaca, NY.
Strategies for Controlling Potential
Microbial Food Safety Hazards on Your
Farm
 You should control hazards during:
production
harvesting
postharvest handling
 Farm food safety plan
Goal: Prevent contamination
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Prerequisite Food Safety
Programs




Personal hygiene program
Employee food safety training program
 teach workers about food safety and their role in preventing
microbial contamination of fresh fruits and vegetables
 results = safer produce!
Provide well maintained restroom to employees and customers
 handwashing stations must be equipped
 sign should reflect all languages used on the farm
Record keeping
 document what your did for food safety
 Keep good records - important for traceback
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Review
Be aware of the sources of pathogenic
microorganisms on fresh produce
 Understand food safety principles
 PREVENT CONTAMINATION!
 Good Agricultural Practices (GAPs)

 GAPs
can enhance food safety and help
prevent and reduce the risk of foodborne
illness
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Farm Food Safety Plan
Develop a written farm food safety plan
 Implement farm food safety plan
 Farm food safety plan in effect

 current
 records
on file
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The End
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